Ready to learn more items to smoke. SW Wisconsin

[whiskey woman]

Hello Fellow smokers.  Didn't see too many women on this site, hope thats alright I joined. 

  I learned how to smoke from my Dad and liked it so much my Ex husband attempted to smoke as well, but his heart wasn't in it.  Well I left the Ex and and my Daddy isn't cooking for me anymore, so I had to start learning to do it by myself.  I have smoked several chickens, cornish hens, turkey pieces and even smoked some fish, but I am ready to start smoking some other items. 

I live in SW Wisconsin (Prairie du Chien) and I love being able to set up the smoker with some meat in it on my day off, mix me a cocktail, work on the yard and enjoy my creation at the end of the day.  I am hoping to make a pork butt before my days off are over. So wish me luck. 

I was really interested in the cooler/towel concept.  Pretty clever fella's!! 

 

[DanMcG]

Welcome WW, sit back and start reading.....there's a ton of good info here.

 

[turkey mama]

Howdy Wiskey woman, you are not alone here. I am also new to the forum and  also female and from Northern Wisconsin, Eagle River.  Hubby and I just bought our new smoker a Brinkmann Propane Smoker, today we did a 7lb. Pork Butt, a batch of Chicken Wings and some Shrimp.  We'll be eating good all weekend.   Glad to hear there are more women on this forum.

 

[meateater]

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.

 

[fpnmf]

Welcome..

This site has tons of info.

I would suggest you spend some time reading all the different forums and the WIKIs.

Then use the handy dandy search tool for specific interests!!

The free E-Course is great!!
 
http://www.smoking-meat.com/smoking-basics-ecourse.html

Have a great day!!!

Craig

http://www.smokingmeatforums.com/forum/thread/57139/basic-pulled-pork-smoke

http://www.smokingmeatforums.com/wiki/finishing-sauce-for-pulled-pork-by-soflaquer

 

[pineywoods]

Welcome to SMF glad you joined us. We have quite a few female members here and all are welcome. You'll find lots of good info and some great recipes here. Have fun and happy smoking

 

[flyweed]

Hi there W.W....I  too am from S.W. Wisconsin (LaCrosse)..and I've been smoking for a few years now....what type of smoker you got?  I love a woman who can smoke, and makes a mean cocktail. :) 

Would love to meet up sometime.

Dan

 

[africanmeat]

Welcome to SMF Whiskey Woman  I am glad you joint us

You are in the right place the folks here are help full and knowledgeable

Don’t forget the Qview    

 

[SmokinAl]

   Glad to have you with us!

 

[whiskey woman]

Meateater - is that your Pug???  I have two pugs.  They are such awesome dogs!!!

Flyweed I have a Cabela's electric smoker.  Did you get any damage to your house from that tornado that went through?  How crazy was that?? 

Turkey Mama how did the shrimp turn out on the smoker??  Where they the pre cooked ones, skin on shrimp......I am interested in some details on that.  I am thinking about making a fatty with some crab / cream cheese mixture in it. 

 

[turkey mama]

Afternoon Whiskey Woman, well lets say I won't use shrimp with the shell on again.  I split them open on the back and removed the vein, put them in a plastic bag with Grill Mates "Sweet and Smokey" dry rub for about 2 hrs and slapped them on the grill, using Apple wood, they tasted great, nice spice and sweet, but the meat stuck to the shell and was hard to get off.  Next time I will remove shells first.  Hope this helps

 

[scarbelly]

Welcome to SMF - you will find a lot of great folks here

 

[flyweed]

oh..now that sounds awesome...a spicy sausage fatty with cream cheese, chives and some crab or lobster meat.  YUM

The tornado that went through was south of us...Lot's of our friends got hit..but our home was well away from it..Thankfully.

Dan

 

[venture]

Welcome.  Lots of experienced folks here who are friendly and ready to help.

We have many female smokers here, and you otta see some of the great grub they smoke up!

Good luck and good smoking.

 

[beer-b-q]

 

Welcome to SMF, Glad to have you with us.


This is the place to learn, lots of good info and helpful friendly Members.
 

Many of our members have years of experience in smoking meat.  They are more than happy helping Newbies learn the art.
 

We have members who cure there own Bacon, Hams, Jerky, Snack Sticks, Make Their own Sausage, etc. if you want to learn,
this is the place. 
 

Don't be afraid to ask questions of them and follow their advice. You won't be sorry, you will be making great Q in no time at all...

Just remember, when curing your own meats follow the instructions included with the cure to the letter, this is not something to experiment with.  


Never use more cure no mater if it is Tender Quick or Cure #1 or Cure #2 than the manufacturer says to use, this can be very dangerous.
 

Tender Quick and Cure#1 or Cure #2 are not interchangeable, neither Cure #1 interchangeable with Cure #2 or vise versa
 

Tips For New Members.

1. Go into your profile and Under Location put where you are.
2. City & State or Area & State will do. This will help members when answering your questions.
3. Go to ROLL CALL thread and tell us a little about Yourself (A Name We Can Call You) and Experience & Equipment.
4. Do Not Post  your other questions and smokes in the Roll Call Forum.
5. Post your questions and smokes in the Proper Forum, Beef, Pork, Sausage, Electric Smoker, Charcoal Smoker etc.
6. Use the Wiki Section, many of our members have posted great tutorials and instructional threads so take advantage of them.
7. When you can't find an answer ask plenty of questions, we have some highly experienced members willing to help you.
8. When posting about your smokes be sure to post plenty of Qview (Pictures) Our Moto, "No Pics, Didn't Happen".
9. Get a good Probe Thermometer, Don't Depend on the Built in Thermometer in your Smoker (They are notorious for being off).
10. A good choice for a remote dual probe thermometer is the Maverick ET-732
11. Remember, We Always Cook by Temperature and NOT BY TIME...
12. Sign up for Jeff's 5-Day eCourse.  Click Here
13. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.
14. 
    If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.
15. 
    If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...

 

[chef willie]

Welcome to the SMF....nice to see a gal on here that likes a good butt and a cocktail.....post your Qview when done...

 

[thebarbequeen]

Welcome WW!  I like your priorities - get the meat on and get the cocktails in!  You've got plenty of fellow females here on the forum, so Cheers!  There was a shrimp thread not long ago that had quite a bit of info.  Mostly, they cook FAST.  I peel the smaller ones (up to like 30/lb) and use a grill basket or a rack; for larger ones (like say 20/lb+), I butterfly with shell on. You can marinate them, give them a rub or even brine them. My fave is to brine for a couple hours, then a quick marinade.  Looking forward to hearing more from you!

 

[smokey mo]

Welcome to the Forum!

Like one of the above post mentioned all are welcome here!  

Looking forward to seeing your work.  

 

[mossymo]

Glad you joined us Whiskey Woman, welcome to SMF! There are many gals here, just this last week 3 new members that live in Wisconsin with Turkey Mama, HeidiR and yourself that I know of. Also, My wife (Tatonka3A2) has pretty much taken over 3 of our smokers; she likes the electric's and propane, I still have my coal and wood though! I think you will be liking it here, nice to have you with us!

 

[Bearcarver]

Nope, Sorry, Our Female quota is already full.

LOL---Just kidding, Welcome Whiskey Woman, we still have room for at least another thousand just like you, and Squirrel, and Barbe, and Princess, and way to many to list with only one typing finger!

This is a great place, and I'm betting it just got even better!

Bearcarver (Call me "Bear")